Antalya Style Piyaz Recipe

Today we are together with one of traditional tastes of Turkey. It’s from Antalya, the famous tourist destination in the sauthern part of Turkey.

This is an appetizer that makes me feel like eating beans in a dish other than dried white beans stew and I do not even enjoy the smell of cooked beans. To be honest, the thing I’m in love with is not the whole dish, in fact, it is the sauce. If you take the beans and other ingredients from the serving plate, it’s okay for me. I can only dip bread to the sauce.

But as a whole, it suits many dishes, especially meatballs. It will also be a good companion for grilled fish, chicken or meat as well as meatballs. If the sauce is too much or if you prepare more of it, you can store it in the refrigerator for a week and use it as a dip sauce for crispy chicken dishes. Of course, you can also prepare it separately as a dip sauce.

By the way, I’m sure there’s no need to mention it for my loyal readers, but it’s worth mentioning for the first time visitors. The consistency of the ingredients you use in the sauce (especially tahini) will vary from the one I use and your taste buds will differ from mine. So don’t pour the water at once into the sauce and don’t get angry with yourself or me then. Add the water gradually by checking the consistency and taste of the sauce to get the best result for yourself. If your goal in trying different recipes is not to try to prove how bad the recipe is, or to spoil yourself, use the ingredients controlledly each time you cook.

Enjoy the recipe…

Ingredients:

1+3/4 cups of cooked/canned dried beans,

1 hard boiled egg,

1 tomato,

White onion,

Parsley,

Olive oil.

For sauce;

2 tablespoons cooked/canned dried beans,

1/4 cup tahini,

2 tablespoons olive oil,

1 clove of garlic,

Fresh juice of 1 small lemon,

2 tablespoons of grape vinegar,

1/2 cup of water,

Salt.

Preparation:

Take the boiled beans to the serving plate,

Put all the sauce ingredients in a small food processor and pulse until smooth,